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Chicken Ceylon (Indian Restaurant Style)
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- Опубліковано 7 чер 2015
- Chicken Ceylon. A hot curry with dominant flavours of tomato, coconut, fenugreek and fennel. Inspired by ingredients popular in Sri Lanka and South India.
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Misty Ricardo's Curry Kitchen
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Popular Videos:
• How to make Base Gravy... Base Gravy
• How to make Mix Powder... Mix Powder
• How to make Pre-Cooked... Pre-Cooked Chicken
• Chicken Tikka (Succule... Chicken Tikka (marinade and cook)
• How to Pre-Cook Lamb f... Pre-Cooked Lamb
• How to make Onion Past... Onion Paste
Playlists:
Misty Ricardo's British Indian Restaurant Cooking
• Misty Ricardo's BIR Cu...
Misty Ricardo's Traditional Style Indian Cooking
• Misty Ricardo's Tradit...
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Chicken Ceylon, from Misty Ricardo's Curry Kitchen. A tomato and coconut based hot curry accentuated by fennel and fenugreek spices. Video Recipe ua-cam.com/video/43vFOZKRNu4/v-deo.html #BIR #foodie #restaurant #indianfood #curry #ceylon #srilanka #mistyricardo #yummyfood #yummy #coconut #tomato #chilli #spice #spicy
This was my first attempt at a Misty recipe and my word was it worth it!!! OK, took me 4½ hrs but that was including making batches of base gravy, onion paste and garlic/ginger paste and pre-cooked chicken while the kids were going mental. Went for Cyelon since it's my go to when ordering in. It was everything I expected and more. Bless you Misty, for the time, research and effort you've put into getting this right, coz you certainly have. Cant wait for the next one I make, especially since I've now got all the pre-made bits ready to go. DO IT PEOPLE!!!
Thank you muchly Kevin.
yummy i cant wait to taste this one!!!!
Making this one tonight Richard!
MY 60 TH CEYLON CURRY IVE MADE TO THIS RECIPE FANTASTIC MATE ,THANKS YOU
Just cooked this from the book it was bloody lush
My taste buds are watering....
Brilliant ! Cannot wait to try this
Looks fantastic as always
Kieran
Thanks Kieran, how's your currying coming along ?
i made this yesterday and it was absolutely delicious, came about i bought your 2 books! I'm hoping to try everything!! Cheers for the recipes..👍👍👍👍
Thanks, very pleased you liked it, and thank you for buying my books.
Your curries are legendary fella! I've tried the Korma, Ceylon and Dhansak so far and they are all authentic tasting. Thank you !
+Simon Talbot-Hurn Thanks very much. Hope you continue to try different recipes of mine. Any questions, just ask. 🙏
Ive done both the MR and the ALs Ceylon. Personally ii enjpy a lot more coconut that in both recipes. I guess its personal taste but i use upto 8-9 tbsp. I have also found cocnut "Milk" powder much much nicer.
Gorgeous, need to make this one and a peshwari naan to go with it
Sayce with aplomb. Mistyfied 👌thanks
Good one!
I love chicken cylon and the best i had tasted was 40 miles from my house
but this one is much better,, Thanks will check out all your recipes on youtube
well discribed and lots of spices
Thanks, I hope you give my recipes a try.
Hi Keef, may i ask where in India did you eat this? And Is it a well known dish in India? Or are you from Sri Lanka? Greetings from Germany
@@ellinorboadu8399 HI ELLINOR ,NO I'M IN UK ,,,, KEEF
Beautiful curry, will definately try this one. Is this similar to chicken Bangaloor? There aren't enough tomato based curries around that contain coconut powder....it's a great combination.
Mike Smith You're the expert here Mike, what's in a BIR Bangaloor curry ? And I agree, coconut isn't just for cream based curries.
Thank you for another fine show , How do you pre-cook your chicken & is your onion paste home made ? , Thanks again Steady...
redsteadyon The Onion Paste recipe I use is from one of Mick Crawford's eBooks (go google and buy you won't regret it).
I intend to make a video recipe for pre-cooked Chicken fairly soon.
redsteadyon Thanks for your input by the way, appreciate it.
This looks great, but please use raw chicken with this length of cooking for better results in final flavour.
Made this tonight and it was amazing!!
That's great. Did you follow the video ?
yes exactly. Your instructions were spot on and it helps immensely to see your style of cooking.
I am looking for a lamb rrogan josh receipe next. I don't think you did a video on that dish but if you have any suggestions I am all ears
Check my video list for a Keema Rogan Josh. If you want lamb chunks instead of mince, just substitute. I also have a pre-cooked lamb video. Sorry for not having time to post the links... I'm sure you can find your away around. Please do report back.
thanks very much!!
Jason, in response to your questions about "not dessicated coconut"... Where I live, desiccated coconut is small flaky bits of coconut used for coating cakes. To me, Coconut Flour and Powder are both very finely ground coconut flesh (I could be wrong depending on where abouts you live and how the products are labelled). In any case, make sure you use a finely ground product, otherwise the coconut will not dissolve into the sauce enough and give you a grainy texture that may be unpleasant (I don't mind it personally). Coconut MILK Powder is a dehydrated form of coconut and will give you the smoothest texture, but it is dehydrated so compensate for this with added water.
MistyRicardo thanks! I used the flour the first time I made this and it seemed to thicken it up quite a bit. Really absorbed the liquid so I wasn't positive it was the right thing. But as you mentioned, the "coconut powder" products I've been seeing are the flaky bits of coconut. So I think I'm on the right track. Will just add more water/gravy as needed. Cheers!
This is absolutely lovely, I’ve been copying another UA-camr up until now, I’ve gotta say your curry’s are far superior. My favourite so far is your Madras. I have noticed you don’t do a chasni, Are you planning on making one in the future???
Thanks, that's very kind. May I ask which other you have been following that you referred to? Chasni is on my list to do at some point - there is already a couple of good recipes out there, and when I do one it would have to be outstanding, and have my twist to it.
@@MistyRicardo I’ve been following your friend Als kitchen for about 3 years and lattiff inspired, both very good UA-camrs but just not as tasty 😋 as yours. I’ve spent years looking for a madras that was up to scratch and finally tried yours and loved it, I remember when I started watching the madras video thinking wooow he puts cinnamon in it. Love it mate don’t stop.
Why do you not stir after adding the lemon? What is the reason? Is Coconut powder the same as Coconut flour?
Thanks for your patience I am crap at texting. I have now threw out all take away menus
No worries. Hope the Ceylon works out.
Cant reply directly to the comment
But
Very good thankyou, having a madras for breakfast, home made bir style of course !!
Set you up for the day?
It most deffinately did
I have coconut milk just not sure about using milk powder before
Hi - What do you use for the base gravy?
Hi, Here's the video for base gravy. ua-cam.com/video/1Eyd3KfEdB4/v-deo.html
Is this for one 1 or 2 people. Do I double it for 4. Do you have your recipe written here in a list or is it only on the video, thank you x x x
It's for 1-2 people - about the same amount you'd get from a takeaway. It's quick to cook so you can just repeat it. The recipe is in my latest book Curry Compendium and in my first, Indian Restaurant Curry at Home Vol 1.
Hi so you could just double the ingredients then. Are your recipes for 4 or more people in your book. x
If I made this with shrimp, how would you suggest I prep the shrimp? Any spices or marinade? Or just throw them in raw and plain?
+Jason Teirstein no need to prep the shrimps/prawns, except deshell and devein them. Throw them in either grey or pink, a couple of minutes before the end of cooking. Make sure they are hot throughout and not tough by cooking too long. If using big shrimp 🍤 they will take longer to cook than small ones.
Great thanks! I think I'm going to make this on New Year's Eve for a small gathering at my house. Since I'll be cooking several portions, I may cook the day before. Any tips for cooking a day before?
+Jason Teirstein better cooked the day before in my opinion. Less stress on this day itself, and the flavour improves overnight. Cook single portions at a time, and combine them together in a container. Allow to cool then put in fridge. Microwave for a 2-3 minutes to reheat. Good luck.
Awesome. Thanks for the help and all the great videos! Really appreciate that you respond to the comments. I'm halfway through my 2nd batch of base gravy. Made a perfect vindaloo on Friday night and just finished (inhaled) the leftovers for lunch. Finding your channel might be the best thing that happened in 2016! Cheers!
+Jason Teirstein you're welcome, and thanks 🙏
When you say "not dessicated coconut" does that mean dried coconut milk, rather than dried coconut flesh? Everything I've found called "Coconut Powder" indicates that it is dessicated coconut flesh. I bought "coconut flour" since there was no indication it was dessicated. Or should I be looking for something else?
Jason, tried to reply but youtube is misbehaving... see comment below...
Hi is the coconut powder coconut flour x
For this recipe yes.
Is Fenugreek powder just methi grounded x
Yes. The ground seeds not the leaves.
MistyRicardo if I am cooking for three do I literally triple the recipe?
I would avoid cooking x3 size portions. The best flavour in bir comes from cooking at a high heat and temperature. If you’ve got a lot in the frying pan, you’ll struggle to get it right. Also, some ingredients don’t scale up uniformly. If you have time make the curry 3 times separately. If you are that short for time, try scaling up by two reducing the amount of chilli powder, mix powder, and salt. a little down from double. Maximise the heat. Stir even less. Hopefully 2 portions will be enough for 3 people. Anything more than double portions is fruitless for proper BIR flavour unless you have a bonfire and a paella pan.
MistyRicardo thanks for your help
You're welcome
Is fennel powder just ground fennel seeds?
+Paul Howarth yes, correct. Not to confused with Kasuri Methi: dried fenugreek leaves.
Thanks, would you recommend dry toasting them first or just grind them as they are?
yes, If you are going to use them straight away, then toast them before grinding.
Hi Richard how do I buy your books 📖??
Hi Johnny. If you visit my website www.mistyricardo.com you'll find all the ordering info. Uk Amazon amzn.to/3zkxgbl, amzn.to/34XuLPc, and amzn.to/2QMrgCQ
Outside UK check Amazon first and if not available get from www.bookdepository.com
Is coconut powder the same as coconut milk powder?
No. Coconut powder/flour is the ground up coconut flesh and is fibrous. Coconut milk powder is dehydrated coconut milk and is very smooth when reconstituted with water.
@@MistyRicardo Will be making this tomorow and just wanted to clarify that when it says add 1.5 tbs of coconut powder. This isn't coconut milk powder?
Ever thought about selling your house and opening a resturant?
A Zen Master on LSD but where would the bath go ?
lol Buy a shop that has living accomadations above :]
Ps have you made a kebab bahar recipe?
No. I haven't. What is it Mr Zen ?
like this with a shovel full of Okra chillies in it!
+j99oel that sounds like a great idea if not s little hot for most. Which variety of chillies are you referring to?
MistyRicardo my local Indian serves this dish with Okra Chillies, also known as 'lady's finger' the Chillies themselves aren't particularly hot. My favourite curry, along with Arkan
Nice. Where abouts do you live ?
MistyRicardo North Yorkshire, UK
Sorry I meant half way through you add coconut powder I can only get desiccated
I wouldn't use dessicated coconut.. the rough texture will be too grainy - better suited to cakes. Just use extra Coconut Milk or rehydrated from your coconut milk power.